Bacon-Balsamic Deviled Eggs

Bacon-Balsamic Deviled Eggs
Recipe adapted from My Bizzy Kitchen and Recipe Girl
Makes 24 appetizers

12 large eggs
4 slices bacon, cooked until crisp and chopped finely
1/2 cup fat-free mayonnaise
1 tbsp red onion, finely grated
1 tsp granulated white sugar
1/2 tsp balsamic vinegar
1/8 tsp salt
1/4 tsp pepper, freshly ground

Carefully put eggs in a pot and cover with tap water until eggs are submerged with an inch of water over them. Bring to a boil. Once boiling, set a timer for 10 minutes. While boiling, prepare a bowl of ice water. When the timer goes off, remove pot from heat and use a slotted spoon to transfer one egg at a time to the cold water. Leave them alone for 7 - 8 minutes as they come back to room temperature. Once cooled, dry them and put them in a bowl in the fridge, or peel under cold water and eat. Halve length-wise. Place the cooked yolk in a medium bowl and place the white halves on a serving platter (cut-side up). Mash yolks with a fork. Add bacon, mayonnaise, onion, sugar, vinegar, celery salt and pepper. Stir until thoroughly combined. Use a piping bag with a star-shaped tip to fill egg white halves. Refrigerate, lightly covered, until ready to serve.

Nutritional Information (each appetizer): 43 calories, 1 carb, 3 fat grams and 3 protein grams. (could have 2 for a under-100 calorie snack!).

Review: Okay, so my first time making deviled eggs and my first time eating them. WOW. Where have I been? Loved the addition of bacon and the balsamic and grated onion really added a fun kick! Austin, a seasoned deviled egg eater really liked them, too. I also got to use my new cake decorator pump/piping tool - fun. I can't wait to make these again and can't get over how yummy it was. I even used the leftover on some crackers - WOW. If you like deviled eggs or want to try a new recipe - i'd suggest this one!